Smoked Deviled Eggs
- Total Time
This recipe, originally by Steven Raichlen, published in Project Smoke, has been edited with permission for WW magazine.
whole hard boiled egg(s)12 item(s), cooled, peeled
reduced calorie mayonnaise⅓ cup(s)
Dijon Mustard1 Tbsp
Sriracha hot sauce1 tsp, Tabasco or other hot sauce
Worcestershire sauce1 tsp
chives1 Tbsp, chopped
paprika¼ tsp, Spanish, smoked-variety
- Set up smoker. Or set up your outdoor grill with foil packets (see sidebar).
- Place eggs in smoker or directly on grate and smoke until bronzed, 20 minutes. Let cool to room temperature.
- Cut eggs in half lengthwise. Cut a thin slice off bottom of each half so it won’t wobble. Pop out yolks and place in bowl with egg white trimmings; mash with a fork (or combine in a food processor).
- Add mayonnaise, mustard, sriracha and Worcestershire sauce to yolk mixture; mash well (or process to a thick puree). Spoon mixture back into egg white halves (or pipe it in with a pastry bag or a resealable plastic bag with a lower corner clipped off). Sprinkle chives and paprika over eggs; refrigerate until serving.
- Serving size: 2 halves